Maker: Bill Burke, M.S. (click to see more by this maker)Item num: 90418*** This is handmade and one-of-a-kind ***Blade length: 9.20 in.Total length: 14.25 in.Blade width: 1.30 in.Blade thickness: 0.10 in.Item weight: 5.12 oz.Blade: Tamahagane created by Bill Burke forged to antique wrought ironHandle: Australian lacewood with copper and G10 furnitureDescription: Bill Burke, who was honored as a Mastersmith June 2006, is known for creating some of the best chefs knives and hunters that can be found anywhere. His attention to geometry and balance on his chef's knives, not to mention the exceptional edge holding clearly sets him apart. This traditional single bevel yanagi immediately grabbed my attention.
The yanagi is a traditional Japanese knife used to cut boneless fish fillets. It is mainly used for a drawing cut. The heel of the knife is placed on the fish and the knife is lightly pressed down, letting the weight of the knife do the work while drawing the blade toward you. Sashimi knives are also excellent for slicing other boneless meats.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, this right-handed knife can be honed to a sharper edge than can double bevel knives.
Bill began by making Tamahagane (Jewel steel) using a technique developed over 700 years ago in Japan. Magnetite is melted and impurities slowly removed to create a perfect cutting steel. This knife is in the kasumi style, and the Tamhagane is forged to softer antique wrought iron, ensuring strength and durability. Both the antique wrought iron and the tamahagane have damascene lines moving through the steel.
The traditional octagonal handle is formed from presentation grade Australian lacewood. A copper spacer and end cap bring out warmth in the wood. Black G10 spacers assist the handle to adjust to temperature and humidity changes.
Exceptional work throughout!Availability: Not currently available